Chicken and Pesto Pasta

3 chicken breasts
1 bag whole wheat penne pasta
1/2 cup homemade basil and spinach pesto (see recipe on previous post)
2 cups grape tomatoes, halved
salt and pepper
extra virgin olive

Cut chicken into bite-size pieces, season with salt and pepper, and saute in hot skillet until cooked through and golden brown. Remove from heat and set aside.

Cook pasta until al dente, according to package directions. Reserve 1/2 cup of pasta cooking water. Drain pasta. Add 1 tablespoon olive oil and 2 tablespoons pesto to bottom of pasta pot. Add pasta back to pot and toss with tongs or wooden spoon to combine with pesto on the bottom of the pan. Add chicken and remaining pesto to pasta. Toss together, adding tablespoons of pasta water as needed, so mixture is creamy and smooth on the pasta. Add grape tomatoes and gently toss to combine.

Serve hot or cold.

Basil and Spinach Pesto

Yield 1 cup

(Adapted from Food Network Kitchens recipe)

2 cups fresh basil leaves

1 cups fresh spinach leaves

2 cloves garlic

1/4 cup walnuts

½ cup extra virgin olive oil

½ tsp salt

½ tsp black pepper

½ cup grated parmesan cheese

Combine the basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Add cheese and season with salt and pepper. Pulse until smooth. Freeze pesto in a baggie or cover and place in refrigerator.